| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breadmaker, Breads, Pasta/rice |
1 |
Loaf |
INGREDIENTS
| 3/8 |
c |
To 1/2 cup milk |
| 1 |
|
Egg |
| 2 |
tb |
Butter or margarine |
| 2/3 |
c |
Cooked, cooled rice |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 2 |
c |
Bread flour |
| 1 1/2 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Active dry yeast** |
| 1/3 |
c |
Raisins* |
| 7/8 |
c |
To 1 cup milk |
| 1 |
|
Egg |
| 3 |
tb |
Butter or margarine |
| 1 |
c |
Cooked, cooled rice |
| 2 |
ts |
Salt |
| 3 |
tb |
Sugar |
| 3 1/2 |
c |
Bread flour |
| 2 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Active dry yeast** |
| 1/2 |
c |
Raisins* |
| 1 3/8 |
c |
To 1 1/2 cup milk |
| 2 |
|
Eggs |
| 4 |
tb |
Butter or margarine |
| 1 1/3 |
c |
Cooked, cooled rice |
| 3 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 4 1/2 |
c |
Bread flour |
| 1 |
tb |
Cinnamon |
| 2 |
ts |
Active dry yeast |
| 2/3 |
c |
Raisins* |
|
|
*ADD at beep |
|
|
**Red Star Brand is listed in the cookbook |
INSTRUCTIONS
SMALL LOAF
MEDIUM LOAF
LARGE LOAF
SOURCE; More Bread Machine Magic by Linda Rehberg and Lois Conway,
copyright 1997, ISBN #0-312-16935-3. MM format by Ursula R. Taylor. Note
just above the recipe says that this bread was inspired by fond memories of
Linda's Dad sitting at the table pouring milk over his rice and putting
cinnamon & sugar on top. Also notes to watch dough ball as it varies each
time you make it and that if you use freshly cooked rice you will need to
add extra liquid. 1. Place all ingredients except raisins in bread pan,
using the least amount of liquid listed in the recipe. Select Light Crust
setting and Raisin/Nut cycle. Press start. 2. Observe the dough as it
kneads. After 5 to 10 minutes, if it appears dry & stiff or if your machine
sounds as if it's straining to knead it, add more liquid 1 tbsp. at a time
until dough forms a smooth, soft, pliable ball that is slightly tacky to
the touch. 3. At the beep, add the raisins. 4. After the baking cycle
ends, remove bread from pan, place on cake rack, & allow to cool 1 hour
before slicing. CRUST: Light -- BAKE CYCLE: Raisin/nut -- OPTIONAL BAKE
CYCLES: Standard, Whole Wheat, Sweet Bread.. Nutritional Information per
slice: Calories 195, Fat 3.4 gms, Carbs. 36.1 gm, Protein 5 gm, Fiber 1.4
gm, Sodium 349 mg, Chol. 16 mg.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Mar 24, 1998
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